The theme for this week is “quick and easy” since we’re easing into a new routine. And apparently also “hoisin sauce” for no particular reason at all. This recipe comes from Real Simple by way of FreshDirect, and is, appropriately enough, really really simple.

3/4 lb chicken, sliced thin

2 large carrots, in matchsticks

2 red bell peppers, in matchsticks

1/4 green cabbage (about 2-3 cups), shredded

1-2 cups button mushrooms, sliced thin

1 head of butter lettuce

2-3 tbsp hoisin sauce, more for drizzling

Heat some vegetable oil in a wok or large nonstick skillet, add mushrooms. Stir-fry for 2-3 minutes or until mushrooms have given up their water and are starting to brown. Add chicken, cabbage, carrots, and peppers, cook about 7 minutes or until veggies have wilted and chicken is just cooked through. Add hoisin sauce, toss to coat, and continue to cook until you like the way it looks. (If you want your vegetables on the crisp side, just another minute is enough. If you want it to be softer and more Chinese-takeout-esque, you can let it cook for quite a while.)

Serve wrapped in lettuce leaves, drizzled with a little extra hoisin. Delish, and also low-carb if you’re into that sort of thing. (Also gluten free, unless hoisin has gluten in it, but there’s probably a GF version out there.)